Recipe Idea: Don’s Pot Roast
Don here. When it’s cold outside, we love to eat comfort food, like Don’s Pot Roast. Lois was hungry for some “comfort food” to take the chill off of a Saturday evening. She went to the grocery and brought home a beautiful three-and-a-half pound boneless chuck roast. I like the pot roast cooked slowly so our Crock-Pot Slow Cooker is my favorite appliance to prepare this dish.
Even though I use a slow cooker for this delightful family favorite, it does take a bit of work up front to prepare the vegetables and put it all together, perhaps 30 minutes active time. But then, it’s just waiting until you are ready to serve. You can finish by thickening the juices to make a gravy (my favorite), or simply serve it au jus (meaning, with the juice).
The chuck roast is a good piece of meat for using in a pot roast. It has good marbling and fat throughtout, and when cooked slowly the way this recipe is made, it becomes very tender and flavorful. And it’s usually not expensive. We like to eat this meal with some good, homemade Crusty French Rolls and a glass of red wine.
You’re gonna wanna eat this. Try the recipe and let us know how you like it, won’t you?
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Don's Pot Roast
Comfort food at its best, pot roast.
- 4 pound boneless chuck roast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 3 large onions
- 1 head celery hearts cut into bite sized pieces
- 1 pound carrots peeled and cut into bite sized pieces
- 3 pounds small, red potatoes
- 12 ounces vegetable stock
- 1/2 cup Burgundy Wine (or any dry, red wine)
- 1 can diced tomatoes with juice
- 2 bay leaves
- 2 teaspoons dried thyme leaves
- 1-2 cups water as needed
Preheat the crock pot on high.
Peel and slice one onion into thin slices.
Heat oil in a large skillet and when the oil is hot, add the onion slices, cooking until starting to brown on both sides. Place the onion slices in the bottom of the slow cooker.
Salt and pepper the roast.
In the skillet (add more olive oil, if needed), brown the roast for 2 to 3 minutes on all sides.
Place the meat into the crock pot and add the vegetable stock and enough burgundy wine to cover.
Brown the carrots in oil in the skillet and add to the crock pot, making sure they are placed around the roast and covered with liquid.
Peel the remaining onions and quarter them. Add the celery and onions to the slow cooker crock pot.
As you add the vegetables, the liquid should rise to cover or nearly cover them.
Add the small potatoes to the crock pot. If they are larger than a golf ball, cut them in half first. By this time the area around the roast is full of vegetables and the potatoes end up on top of the roast.
Add the two bay leaves and sprinkle the thyme over the top of the potatoes.
Empty the can of tomatoes including the juice over the top, washing some of the thyme into the liquid. If the liquid does not cover (or nearly cover) the vegetables, add a cup or two of water.
Cover and cook on high 3 to 4 hours. Or cook all day at the medium or low setting depending on the crock pot.
Remove the vegetables to a serving bowl and place the roast on a platter to serve.
If you want to make the liquid into gravy, in a small sauce pan, mix equal parts of melted butter and gluten free flour to form a paste. Slowly add the liquid from the slow cooker and whisk until smooth.
Bring this gravy to a boil over medium heat. Reduce the heat and continue stirring until thickened.
Serve with Crusty French Rolls and red wine.
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